19 Prosinac 2024
The mission of the Department of Process Engineering is to impart knowledge to undergraduate, graduate and postgraduate students and to conduct scientific and professional research in the field of process engineering. Furthermore, the Department promotes the implementation of the mentioned research in the fields of food technology, biotechnology and chemical technology.
Students will be introduced to basic concepts of engineering thermodynamics and energy efficiency; heat and mass transfer; unit operations; reaction engineering; bioprocess engineering; environmental engineering; organic and inorganic materials engineering; modeling, optimization and automation; numerical methods; equipment and industrial processes design, as well as related disciplines.
Scientific and professional research is closely related to the disciplines taught to students, and currently ongoing research topics include drying; application of modern extraction methods for the production of biologically active substances, edible and essential oils; modeling and optimizing and research of non-destructive methods of analysis in food production and storage; improvement of biotechnological production of food, beverages (malt, beer, fruit wines) and fodder; application of bioprocesses in environmental protection; utilization of by-products and wastes of the agro-food industry with the aim of producing high-value products and biofuels.
The mission of the Department of Process Engineering is to impart knowledge to undergraduate, graduate and postgraduate students and to conduct scientific and professional research in the field of process engineering. Furthermore, the Department promotes the implementation of the mentioned research in the fields of food technology, biotechnology and chemical technology.
Students will be introduced to basic concepts of engineering thermodynamics and energy efficiency; heat and mass transfer; unit operations; reaction engineering; bioprocess engineering; environmental engineering; organic and inorganic materials engineering; modelling, optimization and automation; numerical methods; equipment and industrial processes design, as well as related disciplines.
Scientific and professional research is closely related to the disciplines taught to students, and currently ongoing research topics include drying; application of modern extraction methods for the production of biologically active substances, edible and essential oils; modelling and optimizing and research of non-destructive methods of analysis in food production and storage; improvement of biotechnological production of food, beverages (malt, beer, fruit wines) and fodder; application of bioprocesses in environmental protection; utilization of by-products and wastes of the agro-food industry with the aim of producing high-value products and biofuels.
